Kenyan Soft Mandazi Recipe (2024)

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ingredients

This is a simple summary, the full measurements and step-by step instructions have been provided in the recipe card below.

• self-raising flour(plus more to dust) - use three cups of all-purpose flour combined with one and a half teaspoons of baking powder, if you do not have self-raising flour.
• granulated sugar.
• grated rind of one lemon.
• cardamom (iliki)- optional.
• some salt - this helps balance out the sweetness, so they do not end up too sweet.
• some warm water - seeing that this recipe is without coconut milk or regular dairy milk for that matter, you will also require some water to make the dough.
• cooking oil - to fry.

how to make soft mandazi

Here is how to make this recipe.

• Step 1: make the dough:
  • We start by sifting the self-raising flour, sugar, cardamom, and salt in a bowl.
  • Add the grated lemon zest and create a well in the center for the warm water.
  • Gradually add water while kneading until the dough is smooth and silky. Avoid overworking it.
  • Cover the bowl, and place it in a warm place to rest for at least 20 minutes (or overnight).

• Step 2: roll out the dough:
  • Once the dough has rested, transfer it to a floured rolling board. Divide the dough into 4 portions, and roll out each into a circle, about 20cm in diameter and ¼-inch (6mm) thick.
  • Next, cut into triangles or your preferred shapes.
• Step 3: fry the mandazi:
  • heat the oil in a large pot to 350°F (180°C) and fry each piece of dough for 3-5 minutes on each side, or until golden brown.
  • Once done, you want to transfer them to a kitchen or paper towel-lined bowl to drain.
  • Mandazi tastes the best when served fresh. Serve them with a hot cup of coffee or Kenyan chai, freshly squeezed juice, soda, mbaazi (Swahili pigeon peas), or enjoy them as they are. You can also keep them in paper bags for later.

storage instructions

• Store any leftovers in airtight containers or a paper bag for 2-3 days on the countertop of your kitchen, as they tend to get hard with time. Do not keep them in a plastic bag when hot, as they tend to sweat, which also makes them soggy.
• It is okay to make your dough ahead of time. You can keep the dough in the fridge for up to 3 days, and in the freezer for up to a year to fry later. Just make sure to bring the dough to room temperature before frying.

more East African recipes for you to try

These delicious recipes are on fire!! So certainly make sure to check them out!

• Air fryer mandazi
• Pili pili ya kukaanga - an African hot sauce.
• Pilau Masala
• Kashata - East- African no-bake sweets.
• Dawa co*cktail - a popular Kenyan drink, similar to Caipiroska.
• Kuku Choma - grilled chicken.

Easy and Soft Kenyan Mandazi Recipe

Kate Hahnel

Make delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs!

Nutrition

Calories: 74kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 15mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg

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Why does mandazi become hard?

1. Overmixing the dough - mixing over an extended period of time results in extra gluten development, which then results in a gummy, chewy or hard dough.
2. Frying at a too low temperature - the temperature should lie between 350°F (176°C) and 360°F (182°C). Frying at a too low temperature will make the crust hard and the mandazi greasy.
3. Using cold water or not using enough water when kneading - make sure to use enough water when kneading, to ensure that the dough stays pliable. Warm water is recommended, if you use cold water, make sure to rest the dough long enough.
4. Not storing properly - finally, not storing the cooked mandazi properly will make them hard. You should always store them while still warm (not hot) in an airtight container or paper bag.

How else can I make mandazi?

• You can make mandazi using your air fryer.
• Enrich your mandazis with some protein by adding two beaten eggs. These also give the mandazi a cake-like taste.
• Use lukewarm milk in place of water, for a richer taste.
• Feel free to add a few tablespoons of yogurt (mala) to the dough. This helps make the dough fluffier and the mandazis softer.

Are beignets and mandazi the same thing?

While very similar, beignets and mandazi are not the same thing. They have the major similarity in that both are made from cut-out pastry, which is then deep-fried. Beignets are normally made using rich ingredients such as evaporated milk and butter. The fried dough is then dusted with powdered sugar. Mandazi, on the other hand, uses very basic ingredients namely flour, sugar, yeast or baking powder, and warm water. These ingredients are then combined into a dough, deep-fried, then served as it is, without dusting with powdered sugar.